Roasted sweet potato and carrot soup with ginger and miso

I’ve become quite obsessed with white miso paste. It adds such an interesting, savoury flavour to many dishes, but also a subtle sweetness. I’ve found that different brands vary slightly in taste, for example Clearspring is quite mild and sweet while Hikari is a bit more punchy and salty. I’ve suggested 4-5 tbsp. of miso here but maybe play around with it a bit, tasting and adding more as you go as the brand you are using may be stronger/ milder in taste.

The lime and spring onions are definitely recommended as they bring a freshness to the rich flavours of the soup, which is made nicely creamy from the milk and miso.

To make this fully vegan, use almond milk and serve with a drizzle of coconut cream.

Chop the carrots and the sweet potato into chunks and lay them out on a baking tray. Drizzle with oil and toss to coat everything.

Chop the onions into wedges, leaving most of the skin on. Place these on another baking tray with the cloves of garlic, with their peels kept on. Drizzle with oil and toss to coat everything.

Place everything in the oven for 30-40 minutes until completely soft. When cooked, take them out to cool.

Boil 1.5 litres of water and dissolve the vegetable stock into it.

Peel any remaining onion skins off and peel off the garlic skins.

Add the onions and garlic and some of the cooked vegetables to a high speed blender with some of the stock and blend until completely smooth. You will most likely need to do this in batches as there is a lot of volume here to fit all at once. Keep blending the vegetables with the stock until it is all completely smooth.

Add all of the soup back into your blender (if possible, otherwise do it in batches) and add the grated ginger, milk and 4 tbsp. of miso. Blend and taste, add another tbsp. of miso if you like.

Serve warm with sliced spring onions, a squeeze of lime, cracked black pepper and a drizzle of cream of choice.